Snow
Stone
Charcoal
Credits
Creative Direction:
Felipe Rocha, Leo Porto
Design: Joseph Lebus, Natalia Oledzka, Marek Nedelka, Eyal Chowers, Yedo Han, Surya Anand
Interactive Design: Marcos Rodrigues, Maya Flood
Motion Design: Josh Krauth-Harding
3D Design: Pedro Veneziano
Illustration: Philip Intile
Design: Joseph Lebus, Natalia Oledzka, Marek Nedelka, Eyal Chowers, Yedo Han, Surya Anand
Interactive Design: Marcos Rodrigues, Maya Flood
Motion Design: Josh Krauth-Harding
3D Design: Pedro Veneziano
Illustration: Philip Intile
Flavour of Sounds — cocktails you don’t read, you feel
At CAAA by Pietro Catalano in Lucerne, Liquid Design helped shake up how people choose their drinks. Literally. No descriptions. No tasting notes. Just sound, instinct, and a drink that lands before you know why it fits.
That offbeat move paid off earning a spot on The World’s 50 Best list of the eight most inventive cocktail menus in the world.
A menu made to resonate
Guests receive a tablet and headphones. They explore cinematic visuals and immersive soundscapes — whale calls, autumn winds, a forest at midnight — and select whatever strikes a chord. A matching drink lands on the table.
The Flavour of Sounds menu includes eight cocktails and six mocktails, each built around a sound cue, and designed to evoke emotion, not just taste. A few ingredients are listed, but never in the spotlight. The feeling comes first.
Behind the bar, it’s all precision: vacuum distillation, centrifugation, fermentation, and a mixology team layering unexpected flavours into each moment.
Interaction, designed
We defined the interaction layer: guest flow, emotional pacing, visual restraint, and just enough friction to feel real. The UX is quiet but confident: large-format visuals, intuitive controls, clean typography, and no distractions.
Every touchpoint supports the decision without overexplaining. The menu doesn’t talk over you. It lets the moment lead.
Sample the moment
A few from the lineup:
Night Forest
Moss, mist, and something brooding beneath. Campari, sherry, and pu-erh tea keep it grounded and slightly wild.
Autumn Wind
Spiced and softly sweet: Calvados, cider cordial, and coconut milk layered like knitwear.
Old Square (NA)
A sober spin on the Italian Americano, finished with brioche soda baked in-house using flour from
a local 800-year-old mill.
Curious about our broader bar work? You’ll find more in [Consulting].
At CAAA by Pietro Catalano in Lucerne, Liquid Design helped shake up how people choose their drinks. Literally. No descriptions. No tasting notes. Just sound, instinct, and a drink that lands before you know why it fits.
That offbeat move paid off earning a spot on The World’s 50 Best list of the eight most inventive cocktail menus in the world.
A menu made to resonate
Guests receive a tablet and headphones. They explore cinematic visuals and immersive soundscapes — whale calls, autumn winds, a forest at midnight — and select whatever strikes a chord. A matching drink lands on the table.
The Flavour of Sounds menu includes eight cocktails and six mocktails, each built around a sound cue, and designed to evoke emotion, not just taste. A few ingredients are listed, but never in the spotlight. The feeling comes first.
Behind the bar, it’s all precision: vacuum distillation, centrifugation, fermentation, and a mixology team layering unexpected flavours into each moment.
Interaction, designed
We defined the interaction layer: guest flow, emotional pacing, visual restraint, and just enough friction to feel real. The UX is quiet but confident: large-format visuals, intuitive controls, clean typography, and no distractions.
Every touchpoint supports the decision without overexplaining. The menu doesn’t talk over you. It lets the moment lead.
Sample the moment
A few from the lineup:
Night Forest
Moss, mist, and something brooding beneath. Campari, sherry, and pu-erh tea keep it grounded and slightly wild.
Autumn Wind
Spiced and softly sweet: Calvados, cider cordial, and coconut milk layered like knitwear.
Old Square (NA)
A sober spin on the Italian Americano, finished with brioche soda baked in-house using flour from
a local 800-year-old mill.
Curious about our broader bar work? You’ll find more in [Consulting].
CAAA
all the eye candy’s on our
Office 502, Adel Ahmed Building
Al Mararr, Dubai, United Arab Emirates
Al Mararr, Dubai, United Arab Emirates
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